Consumer perception on purchase decision factors and health indicators related to the quality and safety of meat sold in dibiteries in Dakar, Senegal

Malik Orou Seko, Andree Prisca Ndjoug Ndour, Walter Ossebi, Jasmina Saric, Katharina Kreppel, Daouda Dao, Bassirou Bonfoh

Research output: Contribution to journalA1: Web of Science-article

Abstract

Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the 'dibiteries' serving braised sheep meat. However, owing to poor hygiene practices, consumption of dibiterie meat poses a public health concern. It was unclear how the dibiterie meat quality and safety were perceived among customers who define their own purchasing social norms. A total of 165 meat consumers were randomly selected and interviewed, from 165 dibiteries sampled by convenience in the Dakar region using a structured questionnaire. Results showed that purchase decisions were guided by trust in the salesperson's expertise, the taste of the product, perceived risk of meat contamination, tenderness, price, the nutritional value, the smell and the colour and freshness of the meat. The perceived quality and safety of dibiterie meat was expressed by the 'organoleptic quality', 'environment and service' and 'price and trust of the product's safety' factors. The majority of consumers (61%) were 'less concerned' about the safety of dibiterie meat, and the acceptable price range of the product was between $5.08 and $7.62. As this food product is gaining popularity in Dakar and the majority of our participating consumers do not show high levels of concern, we suggest stricter standards.

Original languageEnglish
Article number7428
JournalSustainability
Volume12
Issue number18
Number of pages17
DOIs
Publication statusPublished - 2020

Keywords

  • dibiterie
  • consumers
  • meat quality and safety
  • perception
  • dimension
  • purchase decision
  • principal component analysis
  • Senegal
  • BEEF QUALITY
  • EXTRINSIC CUES
  • RED MEAT
  • PRODUCT
  • CONSUMPTION
  • CHOICE
  • FOOD
  • PREFERENCES
  • ATTRIBUTES
  • SPANISH

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